The Cooks’ Alliance: Mountain Presidia of Lombardy

Last year put all of us the test, and few industries were harder-hit than hospitality. At Cheese we present some of the members of the Slow Food Cooks’ Alliance, their stories and work. From Lombardy we welcome Marco Di Dedda of Corte di Bacco in Edolo. 

The protagonists in this tasting are three Presidia from the mountains of Lombardy. The first is Saviore Valley Fatuli, whose name in dialect means “a small piece”; it’s a rare and unusual goat cheese, still made by a handful of cheesemakers with raw milk from a breed native to the area, the Bionda dell’Adamello. The second is a rhododendron honey that – together with fir tree and wildflower honey – are part of the Alpine High Mountain Honeys Presidium, made by bees who gather pollen over 1400 meters above sea level. The third is Silter PDO, made with milk from summer pastures. It has a hard texture, with little springiness, slightly crumbly and sometimes with uniform, small-to-medium eyes. You’ll taste it here in a casserole with pumpkin, porcini mushrooms, beetroot wafers and extra virgin olive oil from Valcamonica. 

A workshop that focuses on the essence of pastures and those that live there: not just dairy animals, but also pollinators, who are fundamental for the future of life on this planet. 

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception. 

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Cover image Silter PDO, Slow Food Presidium | Ph. Valerie Ganio Vecchiolino

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